Gardenpeasalad Recipes

GARDEN SALAD

Garden Salad image

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

Provided by Nagi

Number Of Ingredients 10

Ingredients

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))
1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)
1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))
1 carrot (, peeled and grated using a box grater)
1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))
1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))
3 tbsp extra virgin olive oil ((or other neutral oil))
1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))
1/2 tsp black pepper

Steps:

Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!

ALMOST-FAMOUS GARDEN SALAD

Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
Photography by Kate Sears

PERFECT GARDEN SALAD

Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

PEA SALAD

Pea Salad image

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h25m

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
Coarse salt and freshly ground pepper
1 pound frozen peas (do not thaw)
1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
1/4 cup packed fresh flat-leaf parsley leaves
4 ounces bacon (about 4 slices), chopped
2 ounces aged white cheddar, shaved or coarsely grated

Steps:

Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.

PEA SALAD

Pea Salad image

You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups frozen peas, thawed
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1-1/2 teaspoons prepared mustard

Steps:

In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

GARDEN PEA SALAD

Garden Pea Salad image

I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!! Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!

Provided by Bobtail

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can very young early garden peas
1/4 cup onion
2 eggs, boiled
2 -3 tablespoons mayonnaise
salt, to taste
pepper, to taste
pimiento, chopped (optional)

Steps:

Drain the peas.
Boil the eggs and chop.
Chop the onion.
Combine all the ingredients in a bowl.
Season with salt and pepper to taste.
Add pimento if desired.

CUCUMBER & PEA SALAD

Cucumber & pea salad image

A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing

Provided by Good Food team

Categories Lunch, Side dish

Time 20m

Number Of Ingredients 6

Ingredients

500g frozen pea
1 large cucumber , halved lengthways and sliced
1 bunch chives , snipped
2 tbsp mint sauce, from a jar
2 tbsp white wine vinegar
2 tbsp olive oil

Steps:

Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.

Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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Gardenpeasalad Recipes

GARDEN SALAD

ALMOST-FAMOUS GARDEN SALAD

PERFECT GARDEN SALAD

PEA SALAD

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

PEA SALAD

You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."

GARDEN PEA SALAD

CUCUMBER & PEA SALAD

A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing

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